Sunday Pot Roast Plus (Serves 8)

By Judie Steeves
This makes a flavourful dinner the first day, and it’s just like a new dinner the second. You may substitute water for the wine, or half apple juice and half water.

3 lb. (1.5 kg) B.C. beef pot roast
salt, pepper and flour
2 onions
2 garlic cloves
4 large carrots
2 celery stalks
drizzle of oil
1 c. (250 ml) beef stock
1 c. (250 ml) red wine
1 tbsp.  (15 ml) Worcestershire
3 cloves
1 inch cinnamon stick
12 peppercorns
2 tbsp.(30 ml) cornstarch
3 tbsp. (45 ml) cold water

Dredge a B.C. beef roast such as cross rib, blade, shoulder or brisket in salt, pepper and flour.

Cut onions into about eight wedges each; smash garlic cloves and chop coarsely. Cut carrots and celery into chunks. Brown floured meat quickly over medium-high heat in a Dutch oven in a drizzle of oil. Remove it and soften the onions in the same pot. Add minced garlic,stock, wine, Worcestershire sauce, cloves, cinnamon stick, peppercorns and vegetables. Bring to bubbling and return the roast, turning it over in the liquid to coat.

Turn to lowest possible stove temperature or pop it into the oven at about 325 F for a couple of hours, covered.

After two or three hours, remove the roast and let it rest, covered in foil, for a few minutes while you fish out the vegetables and put them into a serving dish. Keep them warm while you thicken the juices. Stir the cornstarch into the cold water. When the juices are bubbling on the stove, add the cornstarch mix and whisk it in until it thickens and turns translucent.

Remove from heat and serve the sliced roast and drained vegetables, with the gravy on the side.

Substitute or add such vegetables as mushrooms, parsnips, turnips or potatoes to this, along with the carrots and celery, or serve broccoli or other vegetables on the side.

It’s good with boiled potatoes.